Coto Makassar (Coto Makassar)
Overview
Coto Makassar is a thick, dark beef soup from Makassar, the main city of South Sulawesi in Indonesia. Beef and offal such as tripe, liver, lung and heart are boiled in the water used to wash rice, which adds body to the broth. A paste of garlic, shallots, coriander, cumin, pepper and roasted ground peanuts is fried and stirred in with lemongrass, galangal and bay leaves, so the broth becomes rich and nutty. It is served in small bowls with fried shallots, celery leaves and lime, and is eaten with ketupat or burasa, rice cakes wrapped in leaves.
History
Coto Makassar is said to date back to the old kingdom of Gowa in South Sulawesi, where it was a dish for the royal court, while the offal was given to the guards and servants. Today it is the pride of Makassar, sold from early morning in hundreds of small coto shops, and Makassar migrants have taken it to Jakarta and other Indonesian cities.
Main ingredients
Beef and beef offal, roasted ground peanuts, rice-washing water, lemongrass and galangal, garlic, coriander and cumin. The soup is built on thick spiced beef and peanut broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Beef soups · Tripe and offal soups · Rice soups · Lemongrass soups · More soups from Indonesia
Recipe
Method
- 11.5 h
Boil the beef and offal in the rice water for 1.5 hours until tender, then cut into small pieces.
- 2
Fry the spice paste in oil until fragrant, then add the ground peanuts.
- 330 min
Stir the paste into the broth with the lemongrass and galangal and simmer for 30 minutes.
- 4
Return the meat, season and serve with shallots, celery leaves, lime and rice cakes.
- ✓
Serve. About 3 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
